Ingredients:

For the Muffins- 

140g Soy milk (or other plant milk, preferably higher fat/ protein level), heated up

1.5 tsps Apple Cider Vinegar

160g Sourdough Starter or Discard

160g Sugar

160g All-Purpose Flour

70g Whole Wheat Flour, or you can substitute more AP flour 

1 stick Vegan Butter, melted

28g Vegan Sour Cream or Yogurt, or you can substitute more butter or plant milk

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1/2 tsp. Salt

2 tsp. Vanilla Extract

For the Crumble Topping-

4 tbsps. Melted Vegan Butter

1/3 cup White Sugar

3 tbsps. Brown Sugar

1 tsp. Vanilla

A Pinch of Salt

1/2 cup All-Purpose Flour

Dash of Cinnamon, adjust to taste/ flavor profile of muffins

Optional Toppings/ Fillings- 

Turbinado Sugar, to sprinkle on top of muffins. Optional, but gives the muffin a crunchy topping. 

Chocolate Chips, Frozen or Fresh Blueberries, more Cinnamon for batter, etc. 

Method: 

(see pictures and video tutorial below the steps)

Step 1: Make the vegan buttermilk. Heat up soy milk in the microwave for about 50 seconds. Add ACV and stir to combine. Set aside for at least 5 minutes to curdle. 

Step 2:  Sift all the dry ingredients into a bowl, including the sugar. 

Step 3: Whisk the dry ingredients until well combined. 

Step 4: Add sourdough discard, Vegan Sour Cream, melted Vegan Butter, Vanilla Extract, and Vegan Buttermilk to the bowl. 

Step 5: Whisk until just combined. You don't want to overmix the batter. 

Step 6: Allow the batter to rest for at least 15 minutes. 

Step 7: Preheat the oven to 425°F. 

Step 8: While the batter rests, make the Crumble Topping. Using a fork, whisk the sugars and vegan butter together. Add the vanilla, salt, and cinnamon to the mix. Mix until just combined. Finally, add the flour and mix until crumbly. You don't want to overmix, or you will lose the crumbles you created. 

Step 8: Line every other spot in a cupcake tray with a muffin liner. 

Step 9: Scoop about half your batter into a muffin liner. Add your fillings, if using, then fill the muffin liner with more batter, about 3/4 of the way full. Repeat this process, changing the fillings as you'd like. 

Step 10: Add your crumble topping to each muffin until the top is completely covered with topping. Sprinkle turbinado sugar on top of the crumble topping, if using. 

Step 11: Bake at 425 Degrees F for 6 minutes. 

Step 12: After the initial bake, drop the oven to 350 degrees F and bake for 10-14 minutes, until a toothpick comes out clean when stuck into the middle of a muffin. Remember to rotate your trays about halfway through baking to ensure an even bake on all the muffins. 

Step 13: Allow to cool for 20 minutes before taking out of tin, then enjoy <3

My 5 Tips to get the Best, Bakery-Style Muffins:

1. Allow your batter to rest for 15 minutes. This gives the raising agents (baking powder and baking soda) time to react before placing them in the oven. This will help your muffins bake tall!

2. Bake muffins in every other tin. This allows room for the muffins to grow and expand, and make a muffin top, without interfering with the muffin next to it. This means you can only bake 6 muffins in each 12-cupcake pan. 

3. Fill your muffin tins 3/4 of the way. This allows your muffins to rise and, hopefully, overflow, so you get a nice muffin top!

4. Add Turbinado Sugar and a Crumble Topping. Although optional, these toppings give your muffins a sugary, crunchy top, elevating their texture!

5. Bake initially at a higher temp (425 degrees F). This high temperature at the beginning of the bake allows the muffins to rise quickly. This gives a high muffin top.